This marinade was made especially for raw radishes but you could virtually put it on any vegetable - raw or cooked. It coats the veggie beautifully and adds a smooth creaminess that enhances the flavor of it as well. I used the marinated radishes as a topper for a salad of greens with the lemon vinaigrette that I shared last round. Feel free to sub out the mint for another fresh herb - I’m sure you’ll be happily surprised.

What you’ll need:

• 2 T honey

• 4 T white balsamic vinegar

• 1/2 cup of strained greek yogurt

• 2 T olive oil (the good kind)

• 2 t poppy seeds

• 1/4 cup picked mint leaves

• Pinch of salt

What you’ll do:

Add all ingredients to a bowl and mix. Taste for seasoning. Toss over your favorite raw or cooked vegetables to make a delicious salad or enhance the flavor of the cooked vegetables. This recipe served 6 bunches of quartered radishes and 6 parsnips.